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Janson Estate Geisha: Second Largest Geisha Producer Among Panama's Finest Estates

Published: 2026-01-27 Author: FrontStreet Coffee

Last Updated: 2026/01/27, Estate owner Mr. Carl Janson, originally from Switzerland, fell deeply in love with the Volcán region upon arriving in Panama—a mountainous area reminiscent of his homeland. With its high altitude, nutrient-rich volcanic soil, abundant rainfall, and ideal average temperatures, Janson Estate has gradually become the second-largest Geisha-producing estate among Panama's various coffee farms, with 5 different varieties within the estate.

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Panama Janson Estate Geisha

Estate: Janson Estate

Region: Volcán Region

Variety: Geisha

Processing Method: Natural

Altitude: 1750m

Annual Rainfall: 3000mm

Average Temperature: 20°C

Soil: Volcanic soil

Harvest: Hand-picked

Flavor: Delicate berry notes, clean mouthfeel, honey, lychee flavors

The estate owner, Mr. Carl Janson, originally from Switzerland, fell deeply in love with the Volcán region, a place surrounded by mountains similar to his homeland Switzerland. Under these conditions of high altitude, nutrient-rich volcanic soil, abundant rainfall, and suitable average temperature, Janson Estate gradually became the second-largest Geisha-producing estate among all Panama estates, with 50% of the estate planted with Geisha variety coffee trees. This estate not only has its own processing plant to handle its coffee cherries but also puts significant effort into roasting to enhance the reference value of cupping results.

Origin: Volcán

Altitude: 1750m

Variety: Geisha

Processing Method: The washed method is currently the most prevalent processing method. In Central and South America, almost all countries except Brazil use the washed method. Washed beans have beautiful blue-green color, neat appearance, and the highest coffee quality. Generally, washed beans have better acidity and brightness, with clean flavors without impurities, making it the most commonly used processing method for specialty coffee.

Flavor Characteristics: Classic Geisha perfect flavor, delicate and soft acidity, light mouthfeel, floral notes and honey intertwine to create an unforgettable wonderful aftertaste.

Janson Estate Geisha - this estate mainly focuses on domestic sales and does not export. Carl Janson, originally Swiss, fell in love with the peaks and valleys of Volcán, Panama in the early 1940s. After marrying his wife Margaret, they started Panama's first automated farm for coffee bean cultivation and livestock.

In 2013, a new contender emerged for the Best Panama Coffee Award presented by the Specialty Coffee Association of Panama (SCAP) - the Geisha variety from Carl Janson's Janson Estate! Known as the "Champagne of Coffee," it features full jasmine fragrance and delicate berry notes, with clean mouthfeel, honey, and lychee flavors.

Under these conditions of high altitude, nutrient-rich volcanic soil, abundant rainfall, and suitable temperature.

Janson Estate gradually became the second-largest Geisha-producing estate among all Panama estates, with 50% of the estate planted with Geisha variety coffee trees.

The harvested coffee beans are called "ox-blood coffee cherries," with particularly high sweetness.

To maintain the balance of the natural environment, Janson Estate operates both livestock and coffee cultivation. Currently, three generations of the family jointly operate this estate. Today, Carl's four sons run the farm: Carl, Michael, Ricky, and Peter. Carl oversees the JANSON FAMILY coffee roasting facilities, and Michael runs part of the coffee farm. Ricky and Peter assist with overall management.

With an average altitude of about 1700 meters, the estate is covered with nutrient-rich volcanic soil, abundant rainfall, and suitable temperatures. The Janson family operators follow environmentally friendly management principles, adopting 100% sustainable cultivation methods. They have also built specialized processing plants to use processed coffee cherries as farm fertilizer.

Only 2000 Geisha plants are planted per hectare, ensuring sufficient soil between plants; half of the estate is planted with Geisha, ranking second in Panama's Geisha production. Each batch of green beans has a highly recognizable batch number and is 100% traceable.

This estate not only has its own processing plant to handle its coffee cherries but also puts significant effort into roasting to enhance the reference value of cupping results.

These efforts have continuously improved the quality of Janson Estate's coffee beans. Their achievements enabled Janson Estate Geisha to secure a second-place finish in the Panama (BOP) competition.

In recent years, coffee from the Volcán region has gradually gained prominence in the specialty coffee market. Many estates have entered the Best of Panama competition and even won championships. The Volcán region generally receives less annual rainfall than Boquete, and its geographical location on the western side of Barú Volcano gives the coffee more intense dried fruit flavors, sweetness, and aroma compared to the Boquete region. In the early days, the Volcán area mostly grew cash crops like fruits and vegetables, with very few farmers cultivating coffee. Among the pioneers of coffee cultivation in the Volcán region were the well-known Hartmann family and the Janson family in Panama.

FrontStreet Coffee Recommended Brewing Method: Pour-over

Grind Size: 3.5 (Japan Fuji R440)

Water Temperature: 91°C

Cake cup, 15g coffee grounds, water temperature 91°C, grind 3.5, water-to-coffee ratio close to 1:15.

30g of water for bloom, bloom time 30s.

The hot water in the pour-over kettle circles clockwise around the center of the filter cup. Start timing when brewing begins. Pour water to 30g, then stop pouring and wait 35 seconds before the second pour.

For the second pour, same as before, circle clockwise around the center of the filter cup. Avoid pouring water on the area where coffee grounds meet the filter paper to prevent channeling effects. The cake cup is an immersion method, so brewing at 91°C can effectively bring out the Geisha flavors.

Stages: Pour to 120ml, stop water, then slowly pour to 225ml.

That is: 30-120-95

What makes Geisha special is its very obvious and distinct floral and citrus flavors, extremely high clarity, soft and elegant acidity, lasting cotton-like sweetness, and premium black tea mouthfeel.

Among many coffees, the fragrance of flowers and intense sweetness of tropical fruits, with unique floral and fruity notes, are consistent characteristics of Geisha.